It appears as though the cold weather is not going anywhere.
This week the weather report says the lows will be
in the 20's and the highs around 53 with a chance of
snow this week Tuesday.
Since the cold weather is determined to stay ~
soup is on the dinner menu again this week.
Sausage, Potato and Swiss Chard Soup
2 leeks, rinsed and sliced to 1/4-inch strips
1 cup diced yellow onion
2 cups Yukon Gold Potatoes diced, skin on
4 tbsp unsalted butter
4-6 cups low-sodium chicken broth
1 pound of hot Italian sausage, removed from casings
2 cups of Swiss Chard, washed and chopped into bite size pieces
1/2 cup heavy cream
touch of cayenne pepper
sprinkle of nutmeg
salt and pepper
(This picture only contains some of the ingredients :) )
Wash and cut the vegetables. Then melt the butter in a large saucepan over medium heat. Add leeks, onions and potatoes and stir. Reduce heat to low and let vegetables cook for 10 minutes.
Add the chicken broth. Bring to a boil, then reduce heat to simmer. Add the diced sausage into the pan. Cover and let simmer for 20-25 minutes. (If you want your soup to be a thick you can puree a few cups of the soup and then add it back into the pan). Add the Swiss Chard, heavy cream and spices. Continue cooking on low until the potatoes are soft and ready to serve. *This is one of those recipes where you can make it the day before and let sit overnight in the refrigerator so the flavors really come together. Then heat and serve the next day.